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Broiled Swordfish Steak With Dijon Key Lime Ginger Sauce

2 c Olive oil
1 1/2 c Grey Poupon Dijon mustard, divided
1/2 c White wine, divided
1/4 c Honey
1 T Black pepper
2 T Fresh parsley, chopped
1 T Fresh thyme, chopped
3 T Fresh ginger, chopped, divided
36 ea 2 1/2-ounce triangle cuts swordfish
1 T Butter
sl Zest and juice of 1 lemon
sl Zest and juice of 1 Key lime 2 1/2 c Fish stock
1 qt Heavy cream
1/2 c Sugar

Combine olive oil, 1 cup Dijon mustard, 1/4 cup white wine, honey, pepper, parsley, thyme and 1 tablespoon ginger. Pour over swordfish steaks. Marinate under refrigeration for 2 to 4 hours. In a 2-quart saucepan, melt butter and saute lemon and lime zests with remaining chopped ginger for 3 minutes. Deglaze with remaining wine. Reduce until almost dry Add fish stock and juice from lemon and Key lime and simmer for 5 minutes; strain. Return to saucepan and add heavy cream. Reduce by 1/3. Finish sauce with sugar and remaining Dijon mustard; hold for service. Remove fish from marinade; broil or grill on both sides until done. Ladle 2 ounces of sauce onto plate and place 3 swordfish steaks on top. Garnish with julienne of fried leeks.

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